Passionfruit and Coconut Linzer Cookies Will Be the Star of Your Cookie Swap

Passionfruit and coconut linzer cookies
Prep Time
30 min
Cook Time
15 min
12 servings

Say hello to melt-in-your-mouth soft coconut sable cookies layered with tangy passionfruit curd. This is a perfect addition to your holiday parties or as a gift for your loved ones, because these cookies take your typical festive cookies up a notch. Bonus: you can indulge on the leftover curd by drizzling it over your pancakes or crepes.

Related: The Perfect Holiday Cookie, According to Your Zodiac Sign

Love Yakuta’s Linzer cookies? Try her chocolatey sheet cake recipe next!



Passionfruit Curd

cup passionfruit pulp
eggs at room temperature
Tbsp unsalted butter
cup granulated sugar
Tbsp lemon juice

Coconut Sable Cookies

cup unsalted butter, softened
cup granulated sugar
Tbsp cup icing sugar
large egg yolk at room temperature
tsp vanilla bean paste or coconut extract
cup all-purpose flour, plus more for the work surface
Tbsp unsweetened shredded coconut


cup melted milk chocolate (optional)
Tbsp unsweetened shredded coconut



Rest time: 1 hour. You can store in the refrigerator for up to 1 week in an airtight container to maintain freshness.

Ingredients for passionfruit curd
Step 1

For the passionfruit curd, strain the seeds from the passionfruit pulp, mix in the lemon juice and set aside.

Passionfruit curd ingredients on a countertop
Step 2

In a medium pot, pour the passionfruit/lemon mixture, butter, eggs and sugar. Cook on low heat, stirring continuously until thickened.

Step 3

Remove from the heat and, using a sieve, transfer the curd to a bowl or jar. Allow to cool and store in the fridge for 30 minutes before use.

Step 4

For the coconut sable cookies, in a mixing bowl, beat the butter and sugar together until pale yellow. Add in the yolk, coconut extract and mix until combined. Add the flour and mix until the flour is incorporated.

Step 5

On a floured surface, using a rolling pin, roll out the prepared dough ¼ inch thick (not too thin) and shape the cookies using a cookie cutter. Place the cookies on a baking pan lined with parchment paper. Refrigerate for at least 30 minutes.

Step 6

Preheat the oven to 325°F. Take the cookies out of the refrigerator and using a smaller cookie cutter cut the centres of the cookies for only half the batch of cookies.

Cutting and preparing a batch of cookies on a sheet
Step 7

Bake the batch of cookies for 15 minutes and then let it cool at room temperature. Using ½ Tbsp measure, put passionfruit curd on the cookies without the hole cut in the centers. Then, place a cookie with a cut hole on top of each of the filled cookie.

Step 8

To assemble, drizzle the cookies with melted milk chocolate and shredded coconut.

Assembling the cookies on a countertop

Rate Recipe

My rating for Passionfruit and Coconut Linzer Cookies Will Be the Star of Your Cookie Swap